Veal With Paprika and Sour Cream
Published February 8, 1983
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound thin veal slices, preferably from leg
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
¼ cup finely chopped onions
2 teaspoons imported paprika
¼ cup dry white wine
½ cup heavy cream
½ cup sour cream
Nutritional analysis per serving (4 servings)
5 grams carbs; 159 milligrams cholesterol; 393 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 30 grams fat; 1 gram trans fat; 1 gram fiber; 478 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Step 2
Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Step 3
Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Step 4
Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Step 5
Add sour cream and cook about a minute. There should be about 1 ¼ cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Private Notes
Comments
This is delicious. For two I used 1/2 pound veal tenderloin sliced thin. The tenderloin is much more tender than cutlet from the leg. Made the whole sauce recipe which was not too much, would double sauce for a whole pound. In step 4 boil down was no more than 1 minute. In the future I would remove the veal to a plate to keep warm then return it to the sauce to reheat. One less pan. Served with home made type noodles from the farmer's market and steamed veggies. Will repeat.
This is delicious. For two I used 1/2 pound veal tenderloin sliced thin. The tenderloin is much more tender than cutlet from the leg. Made the whole sauce recipe which was not too much, would double sauce for a whole pound. In step 4 boil down was no more than 1 minute. In the future I would remove the veal to a plate to keep warm then return it to the sauce to reheat. One less pan. Served with home made type noodles from the farmer's market and steamed veggies. Will repeat.